Consumer preferences for kimchi in Estonia, Latvia, and Finland: Napa cabbage and local vegetables (white cabbage, red cabbage, white turnip, beetroot)

Kimchi, the traditional Korean fermented vegetable dish, is commonly prepared using napa cabbage ( Brassica rapa subsp. Pekinensis), but other vegetables are also used. This study evaluated five types of kimchi made from napa cabbage, white cabbage, red cabbage, white turnip, and beetroot. Consumer evaluations were conducted in Estonia ( n = 100), Finland ( n = 104), and Latvia ( n = 103), focusing on pleasantness, spiciness perception, and interest in various ingredients. A descriptive sensory analysis by an expert panel was also performed. Across all three countries, consumers generally rated the samples as pleasant. White cabbage kimchi received the highest overall pleasantness scores and attracted strong consumer interest, suggesting it could serve as a promising alternative to napa cabbage. This preference may be linked to texture: napa cabbage scored lowest on texture pleasantness, crispness, and hardness, while white cabbage ranked among the crispiest and hardest. Although the expert panel confirmed that spiciness levels were consistent across samples (identical spice mixes were used), consumers still perceived differences. Notably, the darker purple‑tinted kimchi varieties (red cabbage and beetroot) were rated as less spicy. Findings suggest that consumers in Estonia, Finland, and Latvia may prefer kimchi made from alternative vegetables like white cabbage and white turnip over common napa cabbage option. Estonian consumers rated the pleasantness of these three kimchi variants particularly high compared to Finnish consumers. Interestingly, the largest gap between pleasantness and interest was seen with white turnip, especially among Latvians. These insights highlight opportunities to diversify kimchi production to better suit regional European preferences. • White cabbage kimchi had the highest overall pleasantness and interest score. • Turnip kimchi was rated pleasant, but was less appealing as a kimchi raw material. • Napa cabbage was rated the lowest in texture, due to it being least hard and crispy. • Red cabbage and beetroot kimchi had the lowest pleasantness, evoking other dishes. • Estonians were more familiar with kimchi and rated pleasantness mostly higher.